PERFECT PESTO

There is nothing that screams summertime to us more than a freshly whipped up batch of homemade pesto. This one is the classic — basil, pine nuts, garlic — but the true combinations are endless. Feel free to substitute an assortment of summer herbs (cilantro, flat leaf parsley, carrot tops) or adjust the nuts to a combination of what you have on hand… the key is really fresh garlic and quality olive oil — which clearly we have in the shop for you as well. Although this recipe is traditionally made with a mortar and pestle, a food processor is a quick and easily shortcut that will still do the trick!

2 cups fresh basil leaves (no stems)
2 TBS pine nuts (or walnuts)
2 large cloves of garlic
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese

1. Place the basil leaves, pine nuts (or walnuts) and garlic in a food processor and combine until very finely minced.

2. While the machine is running, drizzle in the olive oil slowly until you’ve added the full 1/2 cup and the mixture is smooth

3. Add grated Parmesan cheese until just combined. Feel free to use immediately or place in the fridge or freezer.

Want a tip? If saving for later, bring back to room temperature before adding to any dishes. The olive oil will harden and the mixture will become thick, making it hard to work with. But easily freeze and you can have “fresh” pesto all year round!